Recipes from The Inglenook Cookbook by The Sisters of the Brethren Church (1906)

PRESERVING AND CANNING

A GOOD JELLY

When canning pears add a liberal quantity of water and stew a good while. Save the juice that is left over. Now take some crabapples, stew as for jelly, also stew several quinces; add all the juices together. Make as other jellies.